There is nothing I like better than a delicious pound cake as evidenced by the number of pound cakes I have on my blog. Just enter “pound cake” in the search bar and you will see some wonderful pound cakes and their recipes. My basic one is Momma’s Lemon Blueberry Pound cake. You can actually use that recipe and change up the flavorings. So good.
I was inspired by this cake by Phyllis Hoffmann Depiano’s Ultimate Pound Cake recipe book which has over 100-pound cake recipes. Can I say this is one of my favorite cookbooks! I made a few variations as I have made this cake several times and it was just a few things that made my life easier! It is also a basic pound cake much like Momma’s so that is what makes it so very moist and pretty. It popped out of the pan like a champ!
I happened to have some Trader Joe’s mini peanut butter chocolate pieces which made pretty garnish with the salted peanuts and pretty malted milk balls.
PEANUT BUTTER MARBLE POUND CAKE
Peanut butter cake marbled with chocolate and chocolate drizzle icing
Ingredients
CAKE
- 1/2 cup unsalted butter, room temperature (1 stick)
- 3/4 cup JIF peanut butter, smooth
- 1 8-oz package Philadelphia cream cheese, room temperature
- 3 cups sugar
- 2 teaspoons vanilla
- 3 cups all purpose flour
- Pinch salt
- 1 cup heavy whipping cream
- 1 4-oz bar Bakers Semisweet chocolate, melted
Chocolate Glaze
- 2 4-oz bars Baker's Semisweet chocolate
- 1/4 cup heavy cream
Instructions
CAKE
Preheat oven 325 degrees. Spray 12-15 cup Bundt pan with nonstick spray with flour. I use Bakers Joy.
Melt 1 bar of chocolate and set aside.
Cream butter, peanut butter, and cream cheese until smooth. Add sugar and vanilla and beat for 3-4 minutes stopping to scrape down sides with a spatula.
Whisk flour, baking powder, and salt in a separate bowl.
Gradually add flour to the creamed mixture alternately with the heavy cream and beat until just combined.
Remove about 2 1/2 cups and place in a small bowl. Stir melted chocolate into this mixture.
Spoon 1/2 of the peanut butter mixture in the bundt pan. Drop dollops of the chocolate mixture on top. Take a knife and gently cut into the mixture swirling the chocolate being careful not to touch bottom or sides with the knife. Add the rest of the peanut butter mixture on top.
Bake about 70 minutes checking with a wooden pick near the middle ensuring it comes out clean. Cool in Bundt pan for about 10 minutes. Flip onto a wire rack to completely cool.
DRIZZLE
In a small saucepan, melt the chocolate, and add the cream. Stir until smooth. Immediat3ely drizzle over the top.
You can garnish with salted peanuts and seasonal candy.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 774Total Fat: 41gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 67mgSodium: 172mgCarbohydrates: 98gFiber: 4gSugar: 68gProtein: 10g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“If you don’t cut the cake in pieces and just eat the whole cake,then you only had one piece!”
– coolfunnyquotes.com
Looks so yummy. ❤️
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